How To make Red Snapper Skewered Grilled"Ceviche"

Pan Seared Florida Red Snapper with Cucumber Relish and Spicy Yogurt Sauce

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Chad and Chef Justin cook up a sweet and spicy dish with a fresh recipe for pan seared Red Snapper.

Pan Seared Florida Red Snapper

Ingredients:

4 six ounce snapper fillets
Sea salt and fresh ground black pepper to taste
2 teaspoons olive oil
1/4 cup corn starch
Preparation:

In a large sauté pan, heat the olive oil over medium-high heat.
Lightly coat the skin side of each snapper fillet with corn starch.
Carefully add the coated snapper fillets to the oiled pan. Cook snapper fillets for 2 to 3 minutes on each side until completely cooked throughout.
Remove fillets from pan and serve with cucumber relish and yogurt sauce.

Cucumber Relish

Yield 4 Servings

Ingredients:

2 large Florida cucumbers, diced
2 large Florida tomatoes, seeded and diced
1/4 cup fresh parsley, chopped
2 tablespoons rice wine vinegar
1 tablespoon olive oil
Sea salt and fresh ground black pepper to taste
1 lemon, juiced
Preparation:

In a medium sized bowl, combine all ingredients and mix well.
Season the relish to taste with salt and pepper.

Yogurt Sauce

Yield 4 Servings

Ingredients:

1 cup Greek style yogurt
1 lemon, juiced
1 tablespoon seasoning mix (blackened or seafood spice)
Sea salt and fresh ground black pepper to taste
Preparation:

In a medium sized bowl, combine all ingredients and mix well.
Season the sauce to taste with salt and pepper.

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Discover Japan Recipe Campaign: Tea Steamed Red Snapper by Chef Dale Talde

Vote for your favorite recipe created by Chef Dale Talde and win a trip for 2 to Japan!
Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018
Vote from here:

Tea Steamed Red Snapper, Matcha Salsa Verde, Crispy Brussels Sprouts

Serves 4
Ingredients
American Red Snapper: 4 fillets (6-8 oz. each)
Olive Oil: 4 tbsp.
Salt to taste
Water: 2 cups
Matcha (Green Tea) Powder: 1 tbsp.

“Matcha Salsa Verde”
Extra Virgin Olive Oil: 1.5 cups
Matcha Powder: 2 tbsp.
Garlic: 2 cloves (minced)
Shallots: 1 large (finely chopped)
Parsley (pick leaves): 1/2 cup (finely chopped)
Cilantro (pick leaves): 1/2 cup (finely chopped)
Soy Sauce: 1/2 cup
Japanese Rice Vinegar: 1/2 cup

“Crispy Brussels Sprout”
Olive Oil: 3 tbsp.
Brussels Sprout: 1 lb.
Garlic: 1 clove
Salt: 2 tsp.

Directions
- Sprinkle salt and olive oil on fish fillets.
- In a bowl, mix matcha and olive oil together. Whisk in rice vinegar. Chop all ingredients and add to the bowl.
- Heat a pan very hot. Add olive oil and add Brussels Sprouts. Add a garlic and season salt. Fry them until they become crispy about 10-15 minutes.
- In a pan with a steam rack, or a large sauté pan with a ceramic plate, place fish onto the plate. Then add 2 cups of water and 1 tablespoon of matcha to pan, then, cover with foil. Steam for 8-10 minutes until done.
- Put matcha verde sauce on plates and arrange a fish fillet and Brussels Sprouts on top of it.


There are a million reasons to fall in love with Japan! Explore them all them all and start planning your ONLY IN JAPAN GETAWAY today!

Charred Citrus Shrimp Ceviche | Chef Eric Recipe

One of my all-time favorite healthy, fresh and vibrant dishes has to be Ceviche. Today we will incorporate the grill in a unique way where we grill some of the citrus vs actually grilling the shrimp. This allows us to incorporate that fired up flavor while maintain the traditional Peruvian citrus cure. (Note: you may choose to sub other seafood for shrimp, this will affect the marination time, but the recipe will stand)

Enjoy and happy grilling!

Chef E

Charred Citrus Shrimp Ceviche

2 Pounds Shrimp, Fresh 21/25 or Smaller (Peeled, deveined, cut into ½ inch pieces)
10-12 Lemons
10-12 Limes
2 Tomatoes (Roma or Garden Fresh, Avoid Seeds)
1 Tablespoon Garlic, Fresh Minced
½ Red onion, Small Dice
1 Jalapeños, Seeded and Diced
2 Teaspoons Sugar
½ Teaspoon Salt, Kosher

2 Avocados, Semi Firm
1 Bunch Cilantro, Roughly Chopped

10-15 Leaves Bibb Lettuce (For Mock Taco Shells)

Method:
1. Stabilize your grill at a direct temperature of 500F.
2. Slice and grill 2 lemons and 2 limes.
3. Place shrimp pieces in a non-reactive bowl, then juice all citrus (both grilled and non-grilled) over the shrimp. Make sure the shrimp are not packed too tightly in the juice and the liquid level is just above the level of the shrimp in the bowl. Transfer the bowl to a refrigerator and allow the citrus to cook the shrimp under refrigeration for 2 to 4 hours, depending on the size of your shrimp (the larger the shrimp pieces, the longer it will take to cook).
4. Once the shrimp is fully cooked, strain the liquid. Add the vegetables, sugar and salt to cooked shrimp pieces. Lastly, with a gentle hand, fold in the avocado and cilantro. Taste to see if you need to adjust the seasoning.
5. Place the Bibb lettuce leaves on a presentation plate and top with an appropriate amount of charred citrus ceviche to make your mock tacos. Enjoy!

#kamadojoe #shrimpceviche #grilledshrimprecipes

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Cooking With Bruno: Red Snapper (Part 1)

First Episode of Cooking With Bruno. In this episode I will show you how to prepare a Red Snapper easily, and with a great taste.

Catch and Cook : King Mackerel Ceviche

In this Catch and Cook video we made King Mackerel Ceviche. I launched off Pensacola Beach, Florida in search of something weird to catch and cook. I ran into a nice King Mackerel from my Kayak. Samantha made a pineapple salsa to mix with the Mackerel meat. This was a really great Ceviche recipe.

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Butterfly filleting a fresh Mackerel fish. #fish #fishmonger #fishcounter

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Gutting and gilling some fresh Scottish Mackerel and producing some butterfly/block fillets for retail sale.

This cut isn't ment to be the highest yielding fillet, yet is a quick and stylish cut of good yield and presentation. It minimises cutting time/labour on the low value fish that is mackerel, keeping it cost effective and allowing us to keep the price low. We offer boneless double fillets, single fillets and we also sell the whole fish for those who like the extra flavour and more meat content of fish on the bone. The entire fish is always utilized and is used for lobster and crab bait for our local lobsterman, customers also take the trim/bones for stock and fish soup.

#fish #fishmonger #fishcounter #freshfish #supportyourlocalfishmonger #freshseafood #foodporn #fishmongers #cumbria #localproduce #fishlife #seafoodporn #ifitswimsitslims #fishfood #protein #instafish #fishofinstagram